Using Leftovers: Cheesesteak Spinach Salad

All the cheesy awesomeness of a Philly cheesesteak on a fresh bed of baby spinach. Why hadn’t I thought of this before? It was simply delicious and I didn’t even miss the ketchup! (I’m ketchup obsessed for those who don’t know.)

I make traditional cheesesteaks with leftover meat from the London broils I cooked, but with only 3 ounces of meat left from the one I made the other night, I didn’t have enough to make one for both The Husband and me.

Instead he ate some disgusting frozen mac & cheese (his favorite) and I made myself this amazing salad. It was so simple and filling! I used to make wraps or stuff pitas but now I have new go-to for any leftover beef.

Who needs bread when you have spinach?

Here’s what I did…

1/4 of a large sweet onion, chopped

1 small green bell pepper, chopped

3 oz cooked London broil chopped

1 oz fancy shredded Cheddar cheese blend

2-3 cups fresh baby spinach

Heat a non-stick skillet over medium-high heat.

Spray with non-stick spray and sauté the onion until it starts to brown and get a little translucent.

Add the peppers and continue to cook just until they soften and get a little charred.

Finally, add the steak.

Pile everything in the middle of the pan, top with the shredded cheese and cover until melted.

Adding a splash of water can help melt the cheese faster as it steams under the lid.

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It looks so tasty and cooked to perfection. I wish I was eating this right now haha!

I’m Roni, a 30-ish working mom with a passion for coming up with lite recipe ideas. In ‘05, I started a weight loss blog to help me lose 70 lbs! Now my focus is to archive and share my food ideas.
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